Reese’s Caramel Cheesecake recipe
This Reese’s Caramel Cheesecake is the ultimate dessert indulgence, blending the creamy richness of cheesecake with the irresistible flavors of peanut butter, chocolate, and caramel. A chocolate graham cracker crust forms the base for a smooth peanut butter cheesecake filling, studded with chunks of Reese’s peanut butter cups. Topped with a luscious layer of caramel and a silky chocolate ganache, this dessert is perfect for satisfying your sweet tooth and impressing guests at any special occasion. Each bite is a heavenly combination of sweet, salty, and creamy goodness!
Ingredients
Crust:
- 1 1/2 cups chocolate graham cracker crumbs or Oreo crumbs
- 1/4 cup melted butter
- 1/4 cup sugar
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup Reese’s peanut butter cups (roughly chopped)
Caramel Layer:
- 1/2 cup caramel sauce store-bought or homemade
- 1/4 cup chopped peanuts optional, for extra crunch
Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking in during baking.
- In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then set aside.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract, and beat until well combined.
- Add in the eggs, one at a time, mixing just until incorporated.
- Finally, beat in the peanut butter until smooth. Fold in the chopped Reese’s peanut butter cups by hand.
- 3. Prepare the Cheesecake Filling:
- Pour the cheesecake filling over the crust in the prepared springform pan. Place the pan into a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath to prevent cracking).
- Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove and cool completely on the counter before refrigerating for at least 4 hours or overnight.
- Once the cheesecake has chilled, spread the caramel sauce evenly over the top. You can sprinkle chopped peanuts over the caramel for extra texture, if desired.
- Heat the heavy cream in a small saucepan or in the microwave until just simmering. Pour over the chocolate chips and let sit for 5 minutes, then stir until smooth.
- Pour the ganache over the caramel layer, allowing it to drip down the sides of the cheesecake for a glossy finish.
- Refrigerate the cheesecake for another 30 minutes to set the ganache. Before serving, garnish with extra Reese’s peanut butter cups or drizzle additional caramel over the top if desired.